Black Bean and Tortilla Bake
Satisfy your craving for a comforting, flavor-packed dinner with this Black Bean and Tortilla Bake, a hearty vegetarian casserole that layers tender corn tortillas with a savory mix of black beans, fire-roasted tomatoes, and bold spices like cumin and chili powder. Topped with melty shredded cheese and a sprinkle of fresh cilantro, this meal is the perfect balance of zesty, cheesy, and wholesome ingredients. Ready in just 45 minutes, this one-dish wonder is an excellent weeknight dinner that’s easy to prepare and packed with plant-based protein. Serve it straight from the oven with lime wedges and a dollop of sour cream for a vibrant, satisfying finish. Perfect for fans of Mexican-inspired recipes, this casserole is a must-try for anyone seeking a quick and delicious vegetarian dinner option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups black beans, rinsed and drained
- 1 can (14 oz) fire-roasted diced tomatoes, with juice
- 1 cup tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 8 small corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges (for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the black beans, fire-roasted diced tomatoes (with their juice), tomato sauce, cumin, chili powder, and salt to the skillet. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together. Remove from heat.
Spread a thin layer of the bean mixture (about 1/2 cup) on the bottom of the prepared baking dish.
Place 2 corn tortillas on top of the bean mixture, slightly overlapping if necessary. Spread about 1/3 of the remaining bean mixture over the tortillas, followed by 1/2 cup of shredded cheese.
Repeat the layering process two more times (tortillas, bean mixture, cheese), finishing with a final layer of tortillas topped with the remaining bean mixture and cheese. Ensure the top is evenly covered with cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before garnishing with chopped cilantro. Serve with lime wedges and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 16.0 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2056 mg | 158% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
